Easy Crêpes Recipe: Thin French Pancakes in 20 Minutes
Thin, tender French crêpes from flour, eggs and milk, mixed in 2 minutes. Sweet or savory filling ideas and tips for no-tear crêpes.
Published
- Prep
- 5 min
- Cook
- 15 min
- Total
- 20 min
- Servings
- 4
Crêpes need only five everyday ingredients and no special equipment. The secret is a thin batter, a hot pan and a quick swirl so the batter covers the base in a thin layer.
Crêpes or pancakes?
Crêpes are thin and large, made from a runny batter without baking powder. American pancakes are thick and fluffy thanks to baking powder.
Ingredients
- 250 g (2 cups) all-purpose flour
- 3 eggs
- 500 ml (2 cups) milk
- 2 tbsp melted butter, plus a little for the pan
- 1 tbsp sugar (leave out for savory crêpes)
- Pinch of salt
Instructions
- Whisk the flour, sugar and salt in a bowl. Make a well, add the eggs and about a third of the milk and whisk to a smooth, thick batter.
- Gradually whisk in the rest of the milk, then the melted butter. The batter should be as thin as single cream.
- Rest the batter for 15–30 minutes if you have time; the crêpes will be more tender.
- Heat a non-stick or crêpe pan over medium-high heat and wipe with a little butter.
- Pour about 60 ml (¼ cup) of batter into the pan and swirl to cover the base thinly. Cook for about 1 minute until the edges lift and the underside is golden.
- Flip and cook 20–30 seconds more. Stack the crêpes on a plate and repeat with the rest of the batter.
Nutrition per serving
- kcal
- 425
- Protein
- 15 g
- Carbs
- 57 g
- Fat
- 14 g
Tips
- The first crêpe is often a test: adjust the heat and the amount of batter.
- Sweet fillings: lemon and sugar, berries and yogurt, chocolate spread and banana.
- Savory fillings: ham or turkey and cheese, spinach and feta, mushrooms and egg.
- Nutrition is for 2 plain crêpes, without fillings.
